Appetizers Stuffed Mushrooms 24oz (approximately 30) Mushrooms brushed with de-stemed (reserve stems) 8 oz Gruyere cheese, Grated 1/2 Yellow Onion diced 1 Red bell pepper, diced 2 tblsp minced garlic 1 egg 1/2 cup grated parmesan 1 cup plain breadcrumbs Salt and Red pepper flakes to taste 1 tblsp oregano Preparation: Drizzle pan with small amount of EVOO (Extra Virgin Olive Oil) and lightly sweat onions and bell pepper in saute' pan on low heat. Rinse and mince finely 1/3 of reserved Mushroom stems Combine with: Bell Pepper, Onions, Garlic, Oregano Add: lightly beaten egg, 4 oz of Gruyere cheese, Parmesan Cheese - mix throughly Fold in bread crumbs until combined Stuff Mushrooms camps, drizzle with olive oil and bake on sheet pan at 375 degrees for 25 minutes, remove from oven and sprinkle on remainder of cheese and bake until melted. Spinach Artichoke Dip 2 Packages cream cheese 2 Cans Artichoke hearts Fresh Spinach (1 bag) chopped Parmesan (Fresh Grated) to taste Salt and Pepper to taste Smoked Gouda Cheese to taste Preperation: Mix cream cheese and artichoke hearts in food processer until mixed. Add spinach and mix until spinach is chopped. Transfer to large bowl and grate fresh parmesan and salt and pepper to taste. Mix grated Smoked Gouda Cheese, grated Parmesan and bread crumbs together. Spread mixture in pan and sprinkle cheese and bread crumb mixture on top. Bake covered 350 until toasted. If you do not want your topping crunchy, use regular gouda cheese. This dip is so wonderful. Serve with small garlic toasts. Your friends, guests will love it!! Stuffed Portobellos 8 Portobello mushroom caps, wiped clean 1/4 cup Extra Virgin Olive Oil,plus more for brushing 1 14oz can quartered artichoke hears, drained well 10 10oz box frozen spinich, thawed and wrung dry 1 1/2 cups ricotta cheese 1 large egg yolk 1 clove garlic grated pinch nutmeg salt and pepper 1/3 grated Parmigiano-reggiano cheese (a generous handful) Pre-heat oven to 425 degrees. Using a pastry brush, coat the mushrooms with EVOO. Place in a baking sheet and bake, top side up, until tender but firm, about 8 minutes. In a large bowl, combine the artichokes, spinach, ricotta, egg yolk, garlic and nutmeg; season with salt and pepper. Divide the stuffing evenly amonth the mushroom caps. Sprinkle with the parmigiano-reggiano and cook unti the filling is set and lightly browned, about 5 minutes. Awesome!! Salads Marinated Broccoli Salad From the kitchen of Sue Ann Conrad 1 Bunch of Fresh Broccoli 1 Head of Califlower 1 Small Onion chopped Wash vegetables thoroughly. Cust rosetts and vegetables. Mix with finely chopped onion and salt to test. Dressing 1/2 cup mayonaise 1/2 cup vinegar 1/3 cup sugar 1/4 cup cooking oil Mix well, pour over the vegetables above and marinate 6 to 8 hours in refrigerator. Nan's Salad From the kitchen of Nan McKissack 1 Can pineapple tidbits (drained) 1 Can cherry pie filling mix 1 Can Eagle Brand Milk 1 Med Cool Whip topping 1/2 to 1 cup pecans Mix and refrigerate- Enjoy!! Italian Potato Salad From the kitchen of Vickie Lomon 5 lbs of red potatoes 1 pound of fresh green beans 1/2 cup Olive Oil 1 1/2 tsp oregano 1 12 tsp salt 3/4 tsp ground black pepper 2 14-oz cans artichoke hearts packed in water,drained and quarted 1 medium red onion, sliced into thin rings. (Can add fresh basil as well) torn into pieces. Wash potatoes, place in large pot covered with cold water. Bring to boil over medium-high heat. Boil the potatoes until just tender, be careful not to overcook. Cool and quarter potates in 1 1/2 - 2" pieces. Cut of the ends of the fresh green beans. While potatoes are cooking, bring a separate pot of water to boil, add green beans and cook 5-7 minutes, depending on how large and thick the beans are; then drain and rinse in cold water. Add green beans to the potatoes. Drizzle oil and red wine venegar over the potates and beans. Sprinkles the oregano, salt, pepper over the top and toss lightly. Add the drained quartered artichokes and the onions to the bowl and toss to coat. Serve right away or cover and refrigerate.. If refrigerating, toss again before serving.
|
| Main Dishes Fiesta Cheese Chicken From the kitchen of Sue Ann Conrad 1 Can fiesta nacho cheese soup 1 Can cream of chicken soup 1 cup milk 1 cup rice Mix together and pour into buttered baking dish Place 2 chicken breast of 4 chicken strips on tip of soup mixture. Cover with foil and bak 1 hour @350 degrees No Peeking!! for more than 2 people increase the rice, milk and chicken. Mexican Stew From the kitchen of Nan McKissack 2 lbs of ground beef 2 cans ranch style beans (one with jalapeno peppers) 2 cans minestrone soup 1 can rotel tomatoes Brown meat, then add the rest and cook slow for 30 minutes to 1 hour. Chicken Casserole for 2 people 1 Can cream of chicken soup 1 1/2 cups frozen mixed vegtables 1 cup long grain rice (uncooked) 1 T onion powder Mix together, lay on top 2 boneless, skinless chicken breasts, season with salt and pepper. Sprinkle over all with 1 cup shredded cheddar cheese. cover and bake at 400 degrees until rice is done. No Knead, Dutch Oven Bread
1⁄4 tsp active dry yeast
1 1⁄2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1⁄2 tsp salt
Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Yield: One 1 1⁄2-pound loaf.
Adapted from The New York Times.
Banana Pudding Recipe
Ingredients:
* 1 can eagle brand milk
* 8 0z cream cheese
* 3 cups milk
* large box instant vanilla pudding
* 1 large cool whip
*1 box vanilla wafers
*3 or 4 bananas
Instructions:
In large bowl whip cream cheese and Eagle Brand milk until smooth. Add milk and pudding. Stir or beat. Add cool whip and beat.
In bowl of your choice. Layer of Cookies, layer of Bananas, and layer of Pudding, repeat ending with last layer of Cookies.
|